The nights seem crazy busy these days with two events/activities happening on some evenings. And these are the nights I need to have supper ready and on the table early.
I’ve made this dish quite a few times and I love the smokiness the cumin provides and hint of heat from the jalapeno peppers. Like any meat in the slowcooker, if you cook this too long it will lose it’s tenderness, so I’ve learned to keep it at 4-5 hours max. Also add your bacon at the end so it doesn’t get soft.
Serve it with mashed potatoes or buttered egg noodles and a variety of toppings. The toppings (listed in the recipe) pair so nicely with the flavours of the meat. My kids love it all except the beans lol.
Ingredients
- 3 slices bacon chopped
- 2 lbs chuck or blade steak
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tsp herbes de provence
- 1 tsp cumin seeds or cumin
- salt and pepper
- 1 jalapeno pepper chopped finely (you can omit if you don't like spicy)
- 1 19 oz can black beans drained & rinsed
- 1/2 cup beef broth
- 1 tbsp fresh lime juice
Instructions
- In a pan cook bacon until crisp. Remove and drain on paper towel. Drain most of fat and add steak (in batches if necessary) browning on both sides. Transfer to crockpot.
- In same pan fry onion until softened. Add garlic, herbes de provence, cumin seeds, salt, pepper and jalapeno pepper cooking for a couple minutes. Add beans and broth stirring to combine and bringing to a boil.
- Remove from heat and pour contents of pan into crockpot. Cover and cook on low for 5 hours or high for 2-3. Before serving mix in your lime juice and serve piping hot. You can add some toppings if you like.
Notes
Toppings: finely chopped red or green onion, finely chopped tomato, finely chopped cilantro, shredded Monterey Jack or Cheddar Cheese, sour cream or salsa.
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